Chelo Kebab:

Chelo Kebab is a classic Iranian dish that combines fragrant saffron rice with succulent grilled meat. Here's how you can make it:

Chelo Kabab

Marinate the Meat: Start by marinating pieces of your chosen meat, like lamb, beef, or chicken. Mix the meat with yogurt, minced garlic, chopped onions, a touch of saffron, and a blend of spices like turmeric, cumin, and paprika. Allow the meat to soak in these flavors for a few hours or overnight.
Prepare the Saffron Rice: Wash and soak the rice for a while, then cook it until it's partially done. Drain the rice and mix it with saffron that's been dissolved in hot water. This gives the rice a beautiful yellow color and a subtle aroma.
Grill the Meat: Thread the marinated meat onto skewers and grill them until they're charred and cooked to your preferred level of doneness. The marinade will create a flavorful crust on the meat.
Create the "Tahdig": While the meat is grilling, create the crispy rice crust, known as "tahdig." In the bottom of the pot, layer thin slices of potato or lavash bread, then add a layer of the par-cooked saffron rice. Allow this to cook over low heat until a crispy golden crust forms.
Serve: Arrange the saffron rice on a platter, and place the grilled kebabs on top. The combination of tender meat, aromatic rice, and crispy tahdig makes for a delightful and visually appealing dish.

Ghormeh Sabzi:

Ghormeh Sabzi is a hearty herb stew that's a staple in Iranian cuisine. Here's how to prepare it:

Ghormeh Sabzi

Prepare the Herbs: Wash and finely chop a mixture of fresh herbs like parsley, cilantro, fenugreek, and leeks. Sauté these herbs in oil until they're fragrant and slightly wilted.
Brown the Meat: In the same pot, brown pieces of lamb or beef. This step adds depth and richness to the stew.
Add Aromatics: Toss in diced onions and minced garlic. Sauté until the onions are translucent and the mixture is aromatic.
Cook with Legumes: Add kidney beans and dried limes to the pot. These ingredients contribute to the stew's unique flavor profile. Pour in water or broth to cover everything.
Simmer: Let the stew simmer on low heat for a couple of hours, allowing the flavors to meld and the meat to become tender.
Finish with Flavor: Remove the dried limes, as they've imparted their distinctive taste. You can also add a touch of turmeric and adjust the seasoning to your taste.
Serve: Ghormeh Sabzi is traditionally served with fluffy saffron rice. The aromatic and flavorful stew is a true comfort food, cherished by Iranians.